Potato salad with egg, from restaurant
Common food
Photo: Wikipedia
A creamy, comforting side dish of tender boiled potato chunks and hard-boiled egg, tossed in a rich, tangy dressing. The texture is a satisfying mix of soft potato and firm egg, with a velvety mouthfeel from the mayonnaise-based sauce. Nutritionally, it's a moderate source of energy from carbs and fats, with a modest protein boost from the egg.
Calorie split: 7% protein · 35% carbs · 58% fat
↓ Full nutrition💚 Why it's loved
People adore it for its nostalgic, homestyle comfort and the perfect balance of creamy, tangy, and savory flavors. It's a versatile staple at barbecues, picnics, and family gatherings across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high fat and sodium content from the dressing can be a concern for heart health or blood pressure management. To mitigate this, opt for a lighter dressing (e.g., Greek yogurt or vinegar-based) and practice portion control, pairing it with a lean protein and leafy greens to balance the meal.
Key benefits
- Provides quick energy from carbohydrates.
- The egg adds a complete protein source.
- Contains potassium from the potatoes.
- The fat in the dressing helps with nutrient absorption.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic American potato salad with egg and mayonnaise became a picnic staple in the early 20th century, partly because the high fat content in mayo acted as a preservative before widespread refrigeration.
Full nutrition (USDA data · scales with serving)
| Water | 68.5 g |
| Energy | 175 kcal |
| Protein | 3.0 g |
| Total lipid (fat) | 11.3 g |
| Carbohydrate, by difference | 15.4 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 1.8 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.44 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 59.0 mg |
| Potassium, K | 286 mg |
| Sodium, Na | 333 mg |
| Zinc, Zn | 0.36 mg |
| Copper, Cu | 0.15 mg |
| Selenium, Se | 4.7 ug |
| Vitamin C, total ascorbic acid | 8.8 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.08 mg |
| Niacin | 0.96 mg |
| Vitamin B-6 | 0.22 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 50.3 mg |
| Vitamin B-12 | 0.15 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 20.0 ug |
| Carotene, beta | 10.0 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 6.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 50.0 ug |
| Vitamin E (alpha-tocopherol) | 0.60 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 23.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.52 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 6.2 g |
| PUFA 18:2 | 5.4 g |
| PUFA 18:3 | 0.74 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 51.0 mg |
Amino acid profile (per 100g)
Estimated from Potato salad, home-prepared — USDA does not publish this profile for Potato salad with egg.
| Tryptophan | 0.04 g |
| Threonine | 0.12 g |
| Isoleucine | 0.14 g |
| Leucine | 0.20 g |
| Lysine | 0.17 g |
| Methionine | 0.07 g |
| Cystine | 0.05 g |
| Phenylalanine | 0.14 g |
| Tyrosine | 0.10 g |
| Valine | 0.17 g |
| Arginine | 0.15 g |
| Histidine | 0.06 g |
| Alanine | 0.12 g |
| Aspartic acid | 0.42 g |
| Glutamic acid | 0.39 g |
| Glycine | 0.09 g |
| Proline | 0.10 g |
| Serine | 0.16 g |
FAQ
Is potato salad with egg healthy?
It can be part of a balanced diet, but it's often high in calories, fat, and sodium due to the dressing. Opting for a lighter dressing and controlling portions can make it a healthier choice.
How long does potato salad with egg last in the fridge?
When stored in an airtight container, it typically lasts 3-5 days. It's best to keep it chilled at 40°F (4°C) or below to prevent bacterial growth.
Can I make potato salad with egg without mayonnaise?
Yes, you can use alternatives like Greek yogurt, sour cream, olive oil and vinegar, or even a mustard-based dressing for a tangier, lighter version.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.75 kcal/g · 7% calories from protein · 1.1 g fiber · 1.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.